Millet Soup Recipes

MILLET AND VEGETABLE SOUP RECIPE

Steps:

• Warm the olive oil over medium heat in a soup pot. Add the chopped onion, celery, carrots, and leek, and cook 5 minutes, until the onion is translucent.
• Add the turnip, sweet potato, bay leaf, thyme, stock and water, and two pinches of sea salt. Bring to a boil, cover, reduce heat, and cook 15 minutes.
• While the soup is cooking, heat a small skillet over medium heat. Add the millet to the pan and toast for 5 minutes, stirring frequently, until the millet is golden and gives off a nutty fragrance.
• Add the millet to the soup and cook an additional 20 minutes, until the millet and vegetables are tender. Remove and discard the bay leaf and thyme branches. Adjust the seasoning to taste and serve, garnished with chopped parsley and a drizzle of olive oil. Variations: Add a couple of cups of chopped plum tomatoes (fresh or canned) for a heartier broth and a bit more body. You can also substitute chicken stock for the vegetable stock. Add chopped green beans or kale in the last 10 minutes of cooking. If you prefer spinach, add it just before serving; it only takes a minute to steam down into the soup. For added protein, add a can of drained white beans or chickpeas, or 2 cups of shredded cooked chicken for meat eaters.​

MILLET VEGETABLE SOUP

Steps:

• In a medium saucepan, heat 2 cups of stock to boiling over high heat.
• Add millet.
• Reduce heat to lo. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes.
• In a large saucepan, heat 1 tablespoon of stock.
• Add scallions, onion and garlic.
• Cook over medium heat until soft about 5 minutes.
• Add 3 cups stock and tomato paste.
• Add vegetables.
• Reduce heat to low and simmer, covered for 15 minutes.
• Add salt and pepper, cooked millet and parsley.
• Cook 5 minutes longer.